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Padstein one year on

It’s a year since my trip to Padstow, Cornwall and my initiation into Steindom (Rick Stein’s brasserie, Rick Stein’s fish and chip shop, Rick Stein’s cookery school, Rick Stein’s delhi, Rick Stein’s beer, Rick Stein’s books and recipes etc).

At his deli, I bought some freshly made Thai tod mun fishcakes ready to shallow fry at home. Thai is my favourite type of food and this tod mun was so delicious and authentically Thai, I looked up the recipe in the BBC’s fabulous recipe database.

What better way to celebrate than by making a big home-made batch…

Serves 5 (around 15 small fishcakes)
~ 1.5 lbs coley fillets
~ 1.5 tbsp fish sauce
~ 1.5 tbsp red paste (Thai)
~ 2 kaffir lime leaves
~ 1.5 tbsp coriander
~ 1.5 egg / 1 large egg
~ 1.5 tsp sugar
~ ¾ tsp salt
~ 60g green beans
~ 7.5 fl oz oil


One Response

  1. […] my attention that Rick Stein’s tod mun pla (Thai fishcakes) recipe – that I referenced in this blog-post back in 2009 – has disappeared from the BBC Food recipe […]

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